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<blockquote data-quote="moreluck" data-source="post: 3470478" data-attributes="member: 1246"><p>I made this tonight and the sauce was excellent.</p><p></p><p><span style="font-size: 22px"><strong>Quick and Easy Roasted Red Pepper Pasta (Pioneer Woman)</strong></span></p><p><span style="font-size: 18px"><strong>Ingredients</strong></span></p><ul> <li data-xf-list-type="ul">12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)</li> <li data-xf-list-type="ul">2 Tablespoons Butter</li> <li data-xf-list-type="ul">2 Tbls. olive oil </li> <li data-xf-list-type="ul">1/2 whole Large Onion, Finely Diced</li> <li data-xf-list-type="ul">3 cloves Garlic, Minced</li> <li data-xf-list-type="ul">1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped</li> <li data-xf-list-type="ul">1 cup Vegetable Or Chicken Broth</li> <li data-xf-list-type="ul">1/2 teaspoon Salt, More To Taste</li> <li data-xf-list-type="ul">Freshly Ground Black Pepper</li> <li data-xf-list-type="ul">1/2 cup Heavy Cream (more To Taste)</li> <li data-xf-list-type="ul">Finely Minced Parsley</li> <li data-xf-list-type="ul">Chopped Fresh Basil (if You Have It!)</li> </ul><p><span style="font-size: 18px"><strong>Preparation</strong></span></p><p>Cook pasta in salted water according to package directions. </p><p></p><p>Melt 2 tablespoons butter in a large skillet over medium-high heat with olive oil. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. </p><p></p><p>Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) </p><p></p><p>. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Add parsley and basil. Taste and adjust seasonings if you need to.</p><p></p><p>Drain the pasta and top with some sauce. Add Parmesan , then stir it together to coat the pasta.</p></blockquote><p></p>
[QUOTE="moreluck, post: 3470478, member: 1246"] I made this tonight and the sauce was excellent. [SIZE=6][B]Quick and Easy Roasted Red Pepper Pasta (Pioneer Woman)[/B][/SIZE] [SIZE=5][B]Ingredients[/B][/SIZE] [LIST] [*]12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.) [*]2 Tablespoons Butter [*]2 Tbls. olive oil [*]1/2 whole Large Onion, Finely Diced [*]3 cloves Garlic, Minced [*]1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped [*]1 cup Vegetable Or Chicken Broth [*]1/2 teaspoon Salt, More To Taste [*]Freshly Ground Black Pepper [*]1/2 cup Heavy Cream (more To Taste) [*]Finely Minced Parsley [*]Chopped Fresh Basil (if You Have It!) [/LIST] [SIZE=5][B]Preparation[/B][/SIZE] Cook pasta in salted water according to package directions. Melt 2 tablespoons butter in a large skillet over medium-high heat with olive oil. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) . Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Add parsley and basil. Taste and adjust seasonings if you need to. Drain the pasta and top with some sauce. Add Parmesan , then stir it together to coat the pasta. [/QUOTE]
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